Description:The style of cooking is classified: Sichuan Cuisine | Cold dish | Suit the taste of both old and young Taste: The acid is hot Make the difficulty: Ganish food (intermediate) Make time: 10 minutes The materials: 30 grams of tender cowpeas, 100 grams... Sichuan pickles

• The style of cooking is classified: Sichuan Cuisine | Cold dish | Suit the taste of both old and young
• Taste: The acid is hot
• Make the difficulty: Ganish food (intermediate)
• Make time: 10 minutes

• The materials: 30 grams of tender cowpeas, 100 grams of carrot, 300 grams of round Chinese cabbages
• Condiment: Son's ginger, salt, doing the hot pepper, brown sugar, Chinese liquor, white vinegar, old ginger are right amount of respectively
• Sichuan pickles Method:
• 1,Clean the pickles jar and accuse of doing, do the hot pepper and clean the base of a fruit and accuse of water, the old ginger blows peels to clean, put the above-mentioned condiment for subsequent use in the jar
  2,Among the jar, along turning on the water fresh water note inside, cover cover, get pickles ink in jar
  3,Clean various vegetables to dry the moisture, put into jar and is closed properly with the cover, summer put outdoors for 1- 2 days of nice and cool place, the 4th of winter- Can eat in 5 days
  
  
• Note:
• Various color, salty and sour and agreeable to the taste, a little fragrant and sweet, whet the appetite very much.